It’s Recipe Day again! This time it’s Taco Chicken. Also known as the Easiest Dinner Ever, aside from sticking a slice of cheese in between 2 slices of bread and grilling it.
Dan’s mom actually gave me this recipe, so I have her to thank for the ability to fall back on this when I’m a) out of ideas and b) feeling lazy. It’s delicious, fairly healthy, and makes lots of leftovers. Win Win Win!
The ingredients are largely from a can or a foil packet. Tomato sauce, mexicorn, taco seasoning, chicken broth, rice, and chicken breasts. And some olive oil and garlic if you’re feeling crazy.
Start out by cutting the chicken breasts into small pieces- about an inch or so.
(Like my new knife?? I got it half-off with my Pampered Chef party goodies, I LOOOOVE it!)
Next, heat some olive oil and garlic in a pan.
Add the chicken. You can add some pepper now too if you feel like it (I skip the salt though- there’s plenty in the taco seasoning you’ll add later)
Once the chicken is starting to cook, add the chicken broth.
Then the tomato sauce…
And then the rice.
Next up is the taco seasoning.
And finally, the mexicorn.
Let that simmer until the rice is cooked (I use brown rice so it takes a while- you could use quick-cook rice and be done faster!) Stir it every once in a while so it doesn’t stick. Also- sometimes I have to add a bit of water if the rice isn’t done yet but it’s starting to thicken. Basically… I just wing it!
I like mine on a tortilla, along with some cheese.
(Whoops! Forgot to take a picture until after I started eating!)
Dan eats his with salsa, sour cream, chips.
2-3 chicken breasts, cut into bite-sized pieces
1 can chicken broth
8 oz tomato sauce
1 package of taco seasoning
1 can mexicorn
1 1/2 cup rice
Saute chicken with garlic and olive oil until starting to cook. Add chicken broth and tomato sauce; mix well. Add the rice and the taco seasoning; bring to a boil and add the corn. Simmer until rice is cooked. Served with baked tortilla chips or flour tortillas and salsa.